Ricotta Mashed Potatoes

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Ricotta adds a subtle cheesy tang to these rich and fluffy mashed potatoes.

Total Time:
0:40

Prep:
0:10

Cook:
0:30

Level:
Easy

Yield:
5 cups

Serves:
10

Ingredients

2 lb. Yukon Gold potatoes

2 tsp. salt

1.50 c. fresh ricotta

0.50 c. whole milk

3 tbsp. butter

0.50 tsp. ground black pepper

Directions

Heat oven to broiler setting. Peel and cut potatoes into 1-inch pieces. Place potatoes and 1 teaspoon salt in a large pot and cover with water. Bring to a boil and continue to cook over medium heat until potatoes are tender, about 20 minutes more. Drain and return all but 1 cup of potatoes to the pot.

Mash the potatoes with a potato masher. Stir in the ricotta, milk, butter, remaining salt, and pepper to blend. Add the reserved potatoes and mash just until combined. Spoon 1/2 cup potatoes into 10 six-ounce ramekins and set on a baking pan. Place under broiler until browned. Serve hot.